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–+ servings
A close up view of two slices of toast on a plate with homemade cookie butter spread on top.
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Homemade Cookie Butter

Add a little deliciousness to your kitchen with our cookie butter recipe. It's not just tastier—it’s also more affordable than what you’d find in stores, and we'll even let you pick your favorite cookies!
Prep Time15 minutes
Total Time15 minutes
Course: Spreads
Cuisine: American
Keyword: Cookie Butter
Servings: 12 tablespoons
Author: Caytlin McCleery

Ingredients

  • 8 ounces biscoff cookies
  • 1/2 cup melted salted butter
  • 1/3 cup hot water
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  • Break 8 ounces biscoff cookies into smaller pieces and place in food processor. Pulse the cookies until they are fine crumbs.
  • Pour in the hot 1/2 cup melted salted butter, 1/3 cup hot water, 2 tablespoons honey, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract and pulse until smooth.
  • Store in an airtight container in refrigerator. Spread on toast, waffles, cookies or whatever your heart desires!

Notes

Biscoff (speculoos) cookies are the traditional choice, but the hard gingersnap are more commonly available in grocery stores in the U.S. and Canada. You can also play with other hard cookies like 'Nilla wafers. 

Nutrition

Serving: 1tablespoon | Calories: 158kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 1mg
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